Asian Hummous Recipes

ASIAN HUMMUS PLATTER

Steps:

• Place sesame oil in a skillet over medium heat. Once hot, add cabbage and saute until softened, about 5 minutes. Season with salt and pepper to taste.
• Place sauteed cabbage on top of hummus, top with seaweed salad and pickled ginger.
• Garnish with sesame seeds, sesame oil and crushed crispy wonton strips.
• Serve with toasted pita chips.

SPICY ASIAN-STYLE GINGER HUMMUS

Steps:

• Add garlic, ginger, beans, cashew butter, soy sauce, chili sauce, and cumin to a food processor and pulse to chop. Add the water and lemon juice and process till nearly smooth but still with a little texture. Add cilantro and green onion and pulse a couple of times to just combine. Store covered and refrigerated up to a week. * Available in the Asian foods section of many supermarkets and at Asian markets.

EDAMAME HUMMUS

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

EDAMAME HUMMUS

Steps:

• Microwave edamame, covered, on high until tender, 2-3 minutes. Transfer to a food processor; add the next 8 ingredients. Process until smooth, 1-2 minutes. Serve with assorted fresh vegetables and rice crackers.

ASIAN HUMMUS

Steps:

• Combine all ingredients in a food processor or blender and puree to desired consistency.
• To thin, add 1 tbsp water at a time.

ASIAN HUMMUS

Steps:

• Step 1: Set aside 1 tablespoon of the scallion greens. Place the chickpeas, remaining scallion, ginger, and garlic in a food processor and puree to a smooth paste. Add the soy sauce, rice vinegar, and sesame oil, running the processor in short bursts and adding a few tablespoons of water if necessary to obtain a smooth dip. ShareTweetPin1 Shares Step 2: Taste for seasoning, adding more soy sauce, rice vinegar, and/or sesame oil as necessary. Transfer the hummus to a serving bowl and sprinkle the reserved scallion greens on top. ShareTweetPin1 Shares Step 3: Serve with Sesame Pita Chips or your favorite Asian-style rice crackers for dipping. ShareTweetPin1 Shares

ASIAN-INSPIRED CARROT HUMMUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
• Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
• Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
• Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

ASIAN HUMMOUS

Steps:

• In a blender add all the hummous ingredients.
• Process ingredients and if appliance is laboring, add a little bit more of bean liquid, 1 tablespoon at a time.
• Process until smooth, scraping down sides of blender as necessary. Season to taste and adjust seasoning if necessary.
• Transfer mixture to serving bowl and garnish with sliced scallions and whole star anise.
• Best prepared 1 to 2 hours in advance. Cover well (and if not eating soon, refrigerate), however serve at room temperature.